Jump to Recipe Print RecipeAs the autumn leaves start to fall, there’s nothing quite like wrapping your hands around a warm bowl of soup. Enter my version of Olive Garden Pasta Fagioli Soup—an Italian classic that transforms simple ingredients into a hearty meal the whole family will love. This comforting dish not only packs a punch with its rich flavors, but it also comes together quickly, making it perfect for those busy weeknights when you crave a taste of Italy. With its robust blend of spices and tender pasta nestled in a savory broth, each spoonful feels like a warm hug on a chilly day. Are you ready to bring the essence of a cozy Italian kitchen into your home? Let’s dive into this delightful recipe together! Why Is Olive Garden Pasta Fagioli Soup Perfect? Comforting Warmth: This soup is like a warm hug on a chilly day, making it the ultimate comfort food for the fall season. Hearty Ingredients: With protein-packed beans and tender pasta, each bowl is satisfying and fulfilling. Easy Preparation: In under an hour, you can whip up a delightful meal that tastes like it’s been simmering all day. Versatility: Feel free to customize it with your favorite vegetables or substitute proteins—chicken or turkey work wonderfully too! Crowd-Pleasing Flavor: Rich Italian spices meld together, ensuring it’s a hit at family dinner or your next gathering. If you’re craving a cozy evening, consider pairing it with a side of crusty bread or check out my other comforting recipes like Crock Pot Soup for an easy weeknight meal. Olive Garden Pasta Fagioli Soup Ingredients For the Soup Base • Olive Oil – Essential for sautéing; provides flavor and richness. • Ground Beef – Main protein source; can be substituted with all Italian sausage for added flavor. • Italian Sausage – Adds robust flavor; can replace all ground beef if preferred. • Onion – Aromatic base; enhances depth of flavor. • Celery – Adds crunch and aroma; builds the soup’s flavor profile. • Carrots – Sweetness and texture; can use other root vegetables if desired. • Garlic – Essential for flavor; fresh is preferred for best results. • Dried Basil – Adds fragrant herbal notes; can use fresh basil if available. • Italian Seasoning – A blend that complements the soup; can be adjusted to taste. • Brown Sugar – Balances acidity; can omit if not necessary. For Flavor & Texture • Red Pepper Flakes – Provides heat; adjust according to preference. • Canned Diced Tomatoes – Base for the soup; any tomato style can work. • Tomato Sauce – Thickens the soup; choose low sodium if desired. • Beef Broth – Adds depth; chicken broth is a substitute but will alter flavor. • Water – Adjust thickness of soup; optional based on preference. • Salt & Pepper – Essential for seasoning; adjust to your liking. For Added Goodness • Kidney Beans (canned) – Adds protein and fiber; could substitute any white beans. • Great Northern or Cannellini Beans – More texture and protein; can use other beans as desired. • Ditalini Pasta – Provides heartiness; substitute with any small pasta if needed. For Garnish (Optional) • Parsley – For garnish; enhances presentation and freshness. • Parmesan Cheese – Garnish that adds a savory finish; omit for a lighter soup. This delightful mix of ingredients will help you recreate the beloved Olive Garden Pasta Fagioli Soup right in your kitchen. Happy cooking! Step‑by‑Step Instructions for Olive Garden Pasta Fagioli Soup Step 1: Heat the Base In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 pound of ground beef (or a mixture of ground beef and Italian sausage). Brown the meat for about 5 minutes, stirring occasionally, until it’s no longer pink and begins to caramelize, releasing delicious aromas. Step 2: Add Aromatics Next, add 1 diced onion, 2 sliced celery stalks, and 2 diced carrots to the pot. Sauté for an additional 5 minutes, stirring frequently, until the vegetables soften and the onion turns translucent, which enhances the soup’s flavor profile beautifully. Step 3: Incorporate Garlic and Spices Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. The garlic’s aroma should permeate the kitchen. Then, add 2 teaspoons of dried basil, 1 tablespoon of Italian seasoning, 1 teaspoon of brown sugar, and ½ teaspoon of red pepper flakes, mixing well to combine all the flavors. Step 4: Build the Soup Base Pour in 1 (14.5-ounce) can of diced tomatoes, 1 (8-ounce) can of tomato sauce, and 4 cups of beef broth. Stir thoroughly to unite the ingredients, and season generously with salt and pepper to taste. The mixture should start bubbling gently, developing a rich tomato flavor essential for the Olive Garden Pasta Fagioli Soup. Step 5: Add Beans and Bring to a Boil Incorporate 1 can each of drained kidney and Great Northern beans into the pot. Increase the heat to high to bring the soup to a boil, ensuring all the components blend together beautifully. Once boiling, reduce the heat to a simmer to let flavors meld for about 10 minutes. Step 6: Cook the Pasta After simmering, stir in 1 cup of ditalini pasta. Cook according to the package instructions, usually around 7-10 minutes, until the pasta is al dente. Keep an eye on it to prevent overcooking, which can make the pasta mushy and affect the delightful texture of your Olive Garden Pasta Fagioli Soup. Step 7: Final Seasoning Once the pasta is ready, taste the soup and adjust any seasoning as needed, adding more salt, pepper, or red pepper flakes if desired. The soup should be flavorful and aromatic, ready to warm you up on a chilly day. Step 8: Garnish and Serve Ladle the hot soup into bowls, and if preferred, garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese. This final touch adds a lovely freshness and richness, making your Olive Garden Pasta Fagioli Soup a comforting delight for family and friends. What to Serve with Olive Garden Pasta Fagioli Soup Nothing beats a cozy bowl of soup like this for a fulfilling fall meal, especially when you pair it with delightful sides that enhance the experience. Crusty Garlic Bread: The perfect side to soak up every drop of broth, its crunchy exterior and soft inside complement the soup beautifully. Fresh Side Salad: A crisp mix of greens, tomatoes, and a tangy vinaigrette adds a refreshing contrast to the hearty soup, lightening your meal. Cheesy Breadsticks: Soft and warm, these breadsticks bring a touch of indulgence, especially when dipped into the rich flavors of the soup. Roasted Vegetables: Caramelized seasonal veggies provide natural sweetness and added texture, enhancing the cozy vibe of your dinner spread. Parmesan Crisps: These crunchy bites of cheesy goodness add a salty flavor and a satisfying crunch, making each soup spoonful even more enjoyable. Red Wine: A glass of medium-bodied red pairs nicely, with its fruity notes complementing the savory elements of the Olive Garden Pasta Fagioli Soup. Cinnamon Applesauce: A sweet touch, this side dish offers a delightful contrast to the soup’s savory notes, bringing a hint of warmth and nostalgia to your table. Olive Garden Pasta Fagioli Soup Variations Feel free to adapt this comforting recipe to suit your palate and pantry! The possibilities are endless when you let your creativity flow. Protein Swap: Replace ground beef with turkey or chicken for a lighter option that still satisfies! Low-Carb Twist: For a gluten-free version, substitute ditalini pasta with zucchini noodles or cauliflower rice, making it a healthier meal without sacrificing flavor. Extra Veggie Boost: Toss in a handful of spinach or kale just before serving for an extra nutritional punch and vibrant color. Spicy Kick: For those who love heat, add sliced jalapeños or an extra teaspoon of red pepper flakes to amp up the spice levels. Your taste buds will thank you! Herb Up: If you’re lucky enough to have fresh herbs, replace dried basil with fresh for a burst of brightness. The aroma will transport you straight to an Italian garden. Cheesy Delight: Stir in some shredded mozzarella during the last few minutes of cooking for a melty, gooey finish that elevates the soup experience. Bulk It Up: Add in a cup of small diced potatoes or sweet potatoes to make it even heartier, perfect for chilly autumn evenings. Flavor Infusion: Experiment with adding a splash of balsamic vinegar or a dash of Worcestershire sauce for an unexpected depth of flavor that will wow your family and friends. If you love hearty soups, consider checking out my Buffalo Chicken Pasta or my comforting Crock Pot Soup recipes for more delicious ideas! Expert Tips for Olive Garden Pasta Fagioli Soup Browning Matters: Ensure to brown the ground beef thoroughly; this step enhances the soup’s depth of flavor, making it richer and more satisfying. Customize Spices: Adjust red pepper flakes to suit your taste; too much can overpower the other flavors, so start with a little and add more if needed. Rest Before Serving: Let the soup rest for at least 10 minutes before serving; this allows the flavors to meld beautifully, delivering that comforting taste. Don’t Overcook Pasta: Stir in ditalini at the end and cook just until al dente; overcooking can lead to mushy pasta, ruining your Olive Garden Pasta Fagioli Soup’s texture. Storage Savvy: If you have leftovers, store the soup without the pasta; this keeps the pasta from absorbing too much liquid and becoming soggy upon reheating. Make Ahead Options These Olive Garden Pasta Fagioli Soup preparations are perfect for busy home cooks looking to save time! You can chop the vegetables (onion, celery, and carrots) up to 3 days in advance. Store them in an airtight container in the refrigerator to keep them fresh and vibrant. Additionally, you can cook and store the soup base (without pasta) up to 24 hours ahead; let it cool before refrigerating. To enjoy, simply reheat the soup on the stove, stirring in cooked ditalini pasta just before serving to keep it al dente. This way, you’ll savor every hearty bite of your Olive Garden Pasta Fagioli Soup without the fuss on busy weeknights! How to Store and Freeze Olive Garden Pasta Fagioli Soup Fridge: Store leftover soup in an airtight container for up to 3 days. This allows for easy access to warm, hearty comfort whenever you crave it. Freezer: For longer storage, freeze portions of the Olive Garden Pasta Fagioli Soup in airtight containers for up to 3 months. Just remember to leave some space for expansion as it freezes. Reheating: Thaw overnight in the fridge before reheating. Gently warm it on the stove over medium heat, stirring occasionally until heated through to maintain the richness of flavors. Avoid Overcooking: When reheating, add a splash of water or broth if it thickens too much, ensuring each bowl remains cozy and inviting. Olive Garden Pasta Fagioli Soup Recipe FAQs What kind of beans are best for Pasta Fagioli Soup? Absolutely! Kidney beans and Great Northern beans are fantastic choices for this soup. They not only add protein and fiber but also contribute to a hearty texture. You can also substitute them with white beans like Cannellini for a different flavor profile. How do I store leftover Olive Garden Pasta Fagioli Soup? Store any leftover soup in an airtight container in the fridge for up to 3 days. It’s always a good idea to leave out the pasta if you plan to store it for more than a day, as it tends to absorb too much liquid and can get mushy. Can I freeze Olive Garden Pasta Fagioli Soup? Yes! Freeze portions of the soup in airtight containers for up to 3 months. To do this, let the soup cool completely, then ladle it into containers, leaving some space at the top for expansion. When ready to enjoy, thaw it overnight in the fridge and reheat gently on the stove. What should I do if my soup is too thick after reheating? If your Olive Garden Pasta Fagioli Soup thickens upon reheating, just add a splash of water or broth to thin it out. Stir well and let it simmer for a few minutes until heated through. This will help restore that comforting warm consistency. Can I make this soup vegetarian? Very! You can easily transform it into a vegetarian version by skipping the ground beef and Italian sausage. Use vegetable broth instead of beef broth, and incorporate additional vegetables like spinach or zucchini to add more flavor and nutrition to the soup. What if I have dietary restrictions or allergies to any of the ingredients? Be conscious of allergies, especially to beans or gluten, if you need gluten-free pasta. You can substitute ingredients based on your dietary needs—for instance, opt for gluten-free pasta and check label ingredients for safe seasonings. I often personalize recipes to fit everyone’s preferences! Savor Cozy Olive Garden Pasta Fagioli Soup at Home This Olive Garden Pasta Fagioli Soup is a comforting Italian classic packed with rich flavors, perfect for chilly days. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsResting Time 10 minutes minsTotal Time 55 minutes mins Servings: 6 bowlsCourse: SoupCuisine: ItalianCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base2 tablespoons Olive Oil Essential for sautéing; provides flavor and richness.1 pound Ground Beef Main protein source; can be substituted with all Italian sausage.1 pound Italian Sausage Adds robust flavor; can replace all ground beef if preferred.1 medium Onion Aromatic base; enhances depth of flavor.2 stalks Celery Adds crunch and aroma; builds the soup's flavor profile.2 medium Carrots Sweetness and texture; can use other root vegetables if desired.3 cloves Garlic Essential for flavor; fresh is preferred for best results.2 teaspoons Dried Basil Adds fragrant herbal notes; can use fresh basil if available.1 tablespoon Italian Seasoning A blend that complements the soup; can be adjusted to taste.1 teaspoon Brown Sugar Balances acidity; can omit if not necessary.For Flavor & Texture½ teaspoon Red Pepper Flakes Provides heat; adjust according to preference.1 14.5-ounce can Canned Diced Tomatoes Base for the soup; any tomato style can work.1 8-ounce can Tomato Sauce Thickens the soup; choose low sodium if desired.4 cups Beef Broth Adds depth; chicken broth is a substitute but will alter flavor.1 cup Water Adjust thickness of soup; optional based on preference.to taste Salt Essential for seasoning; adjust to your liking.to taste Pepper Essential for seasoning; adjust to your liking.For Added Goodness1 can Kidney Beans (canned) Adds protein and fiber; could substitute any white beans.1 can Great Northern or Cannellini Beans More texture and protein; can use other beans as desired.1 cup Ditalini Pasta Provides heartiness; substitute with any small pasta if needed.For Garnish (Optional)to taste Parsley For garnish; enhances presentation and freshness.to taste Parmesan Cheese Garnish that adds a savory finish; omit for a lighter soup. Equipment Large Soup Pot Method Step-by-Step InstructionsIn a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 pound of ground beef (or a mixture of ground beef and Italian sausage). Brown the meat for about 5 minutes, stirring occasionally, until it's no longer pink and begins to caramelize.Next, add 1 diced onion, 2 sliced celery stalks, and 2 diced carrots to the pot. Sauté for an additional 5 minutes, stirring frequently, until the vegetables soften and the onion turns translucent.Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Then, add 2 teaspoons of dried basil, 1 tablespoon of Italian seasoning, 1 teaspoon of brown sugar, and ½ teaspoon of red pepper flakes, mixing well.Pour in 1 (14.5-ounce) can of diced tomatoes, 1 (8-ounce) can of tomato sauce, and 4 cups of beef broth. Stir thoroughly and season generously with salt and pepper to taste.Incorporate 1 can each of drained kidney and Great Northern beans into the pot. Increase the heat to high to bring the soup to a boil. Once boiling, reduce the heat to a simmer for about 10 minutes.After simmering, stir in 1 cup of ditalini pasta. Cook according to package instructions, usually around 7-10 minutes, until the pasta is al dente.Once the pasta is ready, taste the soup and adjust any seasoning as needed. The soup should be flavorful and aromatic.Ladle the hot soup into bowls, and if preferred, garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese. Nutrition Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 850mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 200IUVitamin C: 10mgCalcium: 100mgIron: 3mg NotesBrowning the meat thoroughly adds depth of flavor. Customize spiciness with red pepper flakes. Let the soup rest before serving for best flavor. Store without pasta to avoid sogginess. 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